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Espinoso Pollo Chili
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-
Prep
40
min
-
Total
40
min
-
Servings
5
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Ingredients
Chili
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1
tablespoon olive oil
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1/2
cup chopped fresh cactus leaves
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1
large onion, chopped (1 cup)
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1
clove garlic, finely chopped
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1
jar (16 oz) salsa verde
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3
cups cubed cooked chicken
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1
can (15 oz) Progresso™ cannellini beans, drained, rinsed
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3
cups Progresso™ chicken broth (from 32-oz carton)
-
1/2
cup Mexican beer or nonalcoholic beer
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1
teaspoon ground cumin
Garnishes, if desired
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Sour cream
-
Shredded Monterey Jack cheese
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Sliced green onions
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Diced avocado
-
Chopped fresh cilantro
-
Corn chips
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Steps
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1
In 3-quart saucepan, heat oil over medium heat. Cook cactus, onion and garlic in oil about 7 minutes, stirring occasionally, until crisp-tender.
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2
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Serve chili with garnishes.
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If you can’t find fresh cactus, look for chopped cactus in the ethnic section of your grocery store or at a specialty market.
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Buy a rotisserie chicken from the deli for the cooked chicken in this recipe. A 2-lb chicken will yield about 4 cups cubed.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 330
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 1230mg
- 51%
- Potassium
- 930mg
- 27%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 5g
- Protein
- 34g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 4%
- 4%
- Calcium
- 10%
- 10%
- Iron
- 20%
- 20%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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